It was cold and rainy today, so I wanted nothing more than a bowl of this comforting Frugal Fall Harvest Soup for dinner …
- 2 large sweet potatoes, peeled and cubed into 1 inch pieces
- 1 carrot, shredded fine
- 1 butternut squash, peeled and cubed into 1 inch pieces, seeds removed
- 3 turnips, peeled and cubed into 1 inch pieces
- 3 stalks of celery, chopped into 1 inch pieces
- 1 can of Muir Glen Fire Roasted Canned Tomatoes ( no salt added)
- 1 onion, chopped into 1 inch cubes
- 3 cloves of garlic, diced into fine pieces
- 1-2 cups your choice loose (organic) greens: spinach, collards or kale
- 1/4 cup red lentils (can sub in sweet green peas if you like since both are sweet, nutty, cheap and high in iron and protein)
- 1/2 tsp each of: turmeric, smoked paprika, dried cilantro or parsley ( I used cilantro), and pure stevia for a bit of sweet and savory
- 1 tsp. each of: black pepper, rubbed (not ground) sage, and oregano
- 1 tbsp. organic mustard (gives it a nice kick and boosts the flavor without too much heat)
- 7 cups water
- Cut all the vegetables as directed.
- Place into a large stock pot or large slow cooker. * See below for slow cooker instructions.
- Add the water, greens, lentils or peas, spices and then stir to incorporate everything.
- Place on a stovetop and turn to high.
- Bring to a boil and reduce to medium high heat for 15 minutes, uncovered.
- Stir to incorporate.
- Reduce to medium heat for 15 minutes, uncovered.
- Stir once more.
- Reduce heat to low heat and put the lid on the pot to cover.
- Cook 1.5 hours on low, and then turn off the stove.
- Serve warm.
- Add everything to the slow cooker and cook on low 6 hours or high for 3-4 hours (Check to make sure potatoes and squash are done.)
- Feel free to use your favorite veggie stock in place of water if you wish. I didn't have any on hand, but this soup was very intense in flavor, and it has a deep, rich taste all on its own, so I didn't feel it needed anything.
I serve this in my favorite soup mug: my (frugal) NYC themed one I got on clearance last year for $3.00 🙂
What’s your favorite ingredients to use in fall soups?